Honey Pistachio Brittle Brown Butter Ice Cream
Pistachio ice cream is said to have originated in the Middle East and was brought to Europe by Italian immigrants. It gained popularity in the United States during the early 20th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 285 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 100 gram Butter
- 100 gram Pistachios
- 200 gram Granulated sugar
- 2 tablespoon Honey
- 500 milliliter Heavy cream
- 250 milliliter Whole milk
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- In a medium-sized saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat and let it cool.
- In a separate saucepan, combine the pistachios, granulated sugar, and honey. Cook over medium heat, stirring constantly, until the sugar has melted and the mixture turns amber in color, about 5 minutes.
- Remove the pistachio mixture from heat and quickly stir in the browned butter. Be careful as the mixture will bubble up.
- In a large mixing bowl, combine the heavy cream, whole milk, vanilla extract, and salt. Stir in the pistachio mixture.
- Cover the bowl and refrigerate for at least 4 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours to firm up.
- Serve the honey pistachio brittle brown butter ice cream in bowls or cones and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.